Pumpkin, butter bean and spinach curry

Pumpkin, butter bean and spinach curry


20 people made this

About this recipe: Mild, creamy vegetarian curry that the whole family will love! And so EASY to make!


Serves: 4 

  • 4 tablespoons vegetable oil
  • 1 large onion, sliced
  • 3 tablespoons curry paste
  • 1 (400g) tin coconut milk
  • 160ml water
  • 450g pumpkin, cut into 2.5cm squares
  • 1 (400g) tin butter beans
  • salt and pepper to taste
  • 250g frozen spinach, thawed and drained
  • 3 tablespoons chopped fresh coriander

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Heat the oil in a large saucepan over medium heat, and stir in the onion. Cook and stir until the onion is soft and beginning to brown, about 8 minutes. Stir in the curry paste, cook for 2 minutes longer, then add the coconut milk, water and pumpkin. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the pumpkin is nearly tender, about 10 minutes.
  2. Stir in the butter beans, and continue simmering until the pumpkin is tender, about 5 minutes. Season to taste with salt and pepper, then stir in the spinach and coriander. Simmer a few more minutes to reheat, and serve.

Recently viewed

Reviews (3)


Lovely mix of ingredients and easy to prepare. Easy to change quotients of vegetables to taste. - 01 Jan 2010


Altered ingredient amounts. I used 110g butterbeans and 180g butternut squash, 1 tsp of garlic granules instead of an onion.Iused 420g tikka massala sauce. - 01 Jan 2010


This is a great tasting mild curry. I changed butternut squash instead of pumpkin and kept the rest the same. Looks colourful too and really easy to make. - 25 Feb 2013

Write a review

Click on stars to rate